Creole Spiced Shrimp with Old Fashioned Remoulade
| Yield: | 4 Servings |
| Categories: | Shrimp, Main Dishes, Shellfish, Seafood |
| 2 | Lemons; halved | |
| 4 | qt | Water |
| 4 | Bay leaves | |
| 3 | ts | Salt |
| 1/2 | ts | Cayenne pepper |
| 2 | tb | Zatarain's Concentrated Crab and Shrimp Boil |
| 3 | lb | Large shrimp; peeled, deveined |
| 1/4 | c | Fresh lemon juice |
| 3/4 | c | Vegetable oil |
| 1/2 | c | Chopped onions |
| 1/2 | c | Chopped green onions |
| 1/4 | c | Chopped celery |
| 2 | tb | Prepared horseradish |
| 3 | tb | Creole or whole-grain mustard |
| 3 | tb | Prepared yellow mustard |
| 3 | tb | Ketchup |
| 3 | tb | Chopped parsley |
| 1 | ts | Salt |
| 1/4 | ts | Cayenne pepper |
| 1/8 | ts | Freshly-ground black pepper |
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